Dairy Free Banana Chocolate Chip Muffins
Soft and fluffy, these dreamy dairy free banana chocolate chip muffins are the perfect easy snack or breakfast! Made with 100% white whole wheat flour, cozy spices and plenty of chocolate chips, they come together in right around 30 minutes. And are loved by both kids and adults alike. Nut free and soy free.
Banana + chocolate – it’s a match made in foodie heaven.
And today we’re bringing this dream team together with some incredible dairy free banana chocolate chip muffins.
Soft, fluffy and perfectly moist, they are packed to the brim with loads of mashed banana (3 to 4 bananas to be exact!), warm spices and melt-y chocolate chips.
But the best part?
You’ll never be able to tell that they’re made entirely with white whole wheat flour, sweetened only with pure maple syrup and are completely milk free.
It’s wholesome muffin goodness at its finest.
How To Make Dairy Free Banana Chocolate Chip Muffins
So, let’s talk about how these easy muffins go down.
Combine the dry ingredients. First up, we’ll whisk together some white whole wheat flour, baking soda / powder, salt and warm spices.
Whisk the wet ingredients. In another bowl, we’ll combine two eggs, some mashed banana, oil, maple syrup and vanilla until smooth.
Mix em’ together. We’ll fold the wet ingredients into the dry, before stirring in plenty of dairy free chocolate chips.
Scoop and bake. Finally, we’ll divide the batter in lined muffin tins and then bake until gorgeously domed and golden brown.
Let’s Talk Substitutions
- All-purpose flour can absolutely be used instead of the white whole wheat flour.
- Along those lines, I have NOT tested these with regular whole wheat flour – only the white whole wheat. With that said, my guess is they will still work with regular whole wheat flour, however will likely be slightly heavier and possibly drier.
- Honey can be used in place of the maple syrup OR you can try a combination of the two. Just be sure to stick with the same total amount.
- And finally, another neutral oil can be substituted for the avocado oil. Coconut oil will also work, however if you go this route I’d suggest making sure all your other ingredients are at room temperature (otherwise you run the risk of the batter hardening up).
Tips & Tricks
- You’ll need about 3 to 4 medium-large bananas to get the 1 ¼ cups mashed.
- Additionally, be sure to measure out your mashed banana in a dry measuring cup. It won’t level off correctly in a liquid one.
- Now, let’s talk about the flour. Fluff it in the bag, then scoop into your measuring cup with a spoon and level off. If you dunk the cup directly into the container you’ll likely use too much.
- And finally, when testing your muffins for doneness, keep in mind the toothpick likely won’t come out completely clean thanks to the melted chocolate chips. A few loose crumbs attached is totally fine, just make sure you’re not getting lots of raw batter.
How To Store
Let the muffins cool completely then proceed with one of the following:
Counter – Place a piece of paper towel in the bottom of an airtight container, then add the muffins in a single layer. Top with another piece of paper towel then cover and store at room temperature for 2 to 3 days.
Freezer – Place the muffins in an airtight baggie or container and freeze for up to 3 months. Thaw overnight in the fridge when ready to enjoy.
With either method, I highly suggest rewarming the muffins briefly before serving for best flavor and texture.
Additional Dairy Free Muffins You Might Enjoy:
- Banana Carrot Muffins
- Dairy Free Chocolate Muffins
- Dairy Free Pumpkin Muffins
- Healthier Pistachio Muffins
- Pumpkin Gingerbread Muffins
- Orange Olive Oil Muffins
- Blueberry Coconut Muffins
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 1 ¾ cups white whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 2 large eggs
- 1 ¼ cups well-mashed ripe banana
- ⅓ cup avocado oil
- ½ cup pure maple syrup
- 1 ½ teaspoons vanilla extract
- ¾ cup dairy free chocolate chips
- extra chocolate chips (or mini chips), for sprinkling
- Preheat the oven to 375ºF. Line a 12 cup muffin pan with liners and set aside.
- Whisk together the white whole wheat flour, baking soda, baking powder, salt, cinnamon and nutmeg in a large bowl.
- In a medium bowl, whisk together the eggs, mashed banana, oil, maple syrup and vanilla extract until well combined. Add to the bowl with the dry ingredients and mix until just combined. Gently fold in the chocolate chips.
- Scoop the batter evenly into the prepared muffin tins, filling each ¾ to most of the way full. Sprinkle the tops of the muffins with some extra chocolate chips, if desired.
- Bake for about 15 to 20 minutes, or until a toothpick or cake tester inserted into the middle comes out clean (a few moist crumbs attached is fine!).
- Let cool for about 5 minutes, then remove the muffins to a wire rack.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 245Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 31mgSodium: 229mgCarbohydrates: 37gFiber: 4gSugar: 18gProtein: 4g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.